Last fall, when I started this blog, today's recipe was one of the very first ones I posted (9-5-09). However, instead of giving exact measurements for the various ingredients, I just listed possible toppings for the salad. Realizing that some people want a tad more direction than that, I decided it was time to update the recipe...measurements and all.
You won't even miss the feta cheese in this flavorful Mega Greek Salad!
Mega Greek Salad
4 cups torn Romaine lettuce
1 cup sliced artichokes (about 4 canned hearts)
1 cup sliced cherry tomatoes
1 cup quartered cucumber slices
1 cup sliced olives
1/2 cup diced green bell peppers
1/2 cup sliced red onions
1/2 cup chopped fresh parsley, lightly packed
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tsp dried oregano
1/2 tsp salt
1/8 tsp pepper
Instructions
Put lettuce in a large bowl. Add artichokes, cherry tomatoes, cucumbers, olives, peppers, parsley, onions, and parsley. In a separate smaller bowl, mix olive oil, lemon juice, oregano, salt, and pepper. Just before serving, stir with a whisk until well-combined, and pour over salad. Toss well to coat, and serve. Makes about 6 cups.
Recipe Notes
- If you don’t have fresh parsley on hand, add 1 tsp dried parsley to the salad dressing.
2 comments:
The canned artichokes and olives have quite a bit of sodium, they are okay to have?
Yes, and I forgot to mention to rinse them. That's what I always do. I put them in a colander in the sink and run water over them to remove the extra sodium. Thanks for your question!
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